Name: Cauliflower Cheese and Potato Bake
Prep time: PT-488373H49M43S
Cook time: PT-488373H49M43S
Total time: PT-488373H49M43S
Cuisine: Comfort Food
Ingredients: 1 large cauliflower (about 1.3–1.4kg), cut into small florets; 4 spring onions, white and green parts separated and sliced; 70g butter; 1 onion, roughly chopped; 70g plain flour; 1 tsp English mustard powder; 750ml milk; 150ml vegetable stock; 150g mature cheddar, grated, plus 2 tbsp extra for topping; 25g Parmesan, finely grated; 4 tbsp single cream; 2 tbsp fresh flatleaf parsley, finely chopped, plus extra to garnish (optional); ¼ tsp ground white pepper; Salt and freshly ground black pepper; 900g potatoes, peeled or well scrubbed; 1 tbsp vegetable oil

Jump to Recipe·Leave a Review

This cauliflower cheese and potato bake is a hearty, comforting dish that I love making when I want something warm, cheesy, and satisfying. The combination of tender cauliflower in a creamy cheese sauce, topped with soft slices of potato that crisp up in the oven, makes it irresistible. I also enjoy how versatile it is—I can change the cheese or add extra vegetables to suit my mood.

Cauliflower Cheese and Potato Bake

Why You’ll Love This Recipe

I love this recipe because it brings together the best of two comfort food classics: creamy cauliflower cheese and a hearty potato bake. The sauce is rich and velvety, the vegetables still have texture, and the topping develops a golden, cheesy crust that’s hard to resist. It’s perfect for family dinners, vegetarian mains, or as a side for a bigger feast. Plus, I can prepare it ahead of time, which is always a bonus.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 large cauliflower (about 1.3–1.4kg/3–3lb 3oz), cut into small florets
4 spring onions, white parts and green parts separated and sliced
70g/2½oz butter
1 onion, roughly chopped
70g/2½oz plain flour
1 tsp English mustard powder
750ml/1¼ pint milk
150ml/5fl oz vegetable stock
150g/5½oz mature cheddar, grated, plus 2 tbsp extra for topping
25g/1oz Parmesan, finely grated
4 tbsp single cream
2 tbsp finely chopped fresh flatleaf parsley, plus extra to garnish (optional)
¼ tsp ground white pepper
salt and freshly ground black pepper

For the topping:

900g/2lb potatoes, peeled or well scrubbed
1 tbsp vegetable oil

Directions

I start by bringing a large saucepan of water to the boil. I add the cauliflower, cover it, and when it returns to the boil, I cook it for just 2 minutes. I drain it well and let it steam dry so it stays firm.
In another saucepan, I gently cook the white parts of the spring onions with the butter and onion until they’re really soft but not coloured.
I stir in the flour and mustard powder, then gradually add the milk and stock, stirring until it thickens. I take it off the heat and stir in the cheeses until melted, followed by the cream, parsley, white pepper, and salt.
I mix the sauce with the cauliflower in a large baking dish and stir through the green parts of the spring onions.
For the topping, I boil the potatoes whole for about 15 minutes until almost cooked. Once cool enough, I slice them into 5mm rounds and layer them over the cauliflower mixture.
I preheat the oven to 200C/180C Fan/Gas 6, brush the topping with oil, season, and bake for 30–40 minutes until golden and bubbling. I finish under the grill with extra cheddar for a browned, cheesy top.
I garnish with parsley and serve immediately.

Servings and timing

This recipe serves 5–6 people. Preparation takes less than 30 minutes, and cooking takes 1 to 2 hours, including both the sauce and baking time.

Variations

I sometimes switch the mature cheddar for a mix of cheeses, like Stilton or Gruyère, for a deeper flavour. I’ve also added steamed broccoli, leeks, or even spinach to the cauliflower mix for extra vegetables. For a little crunch, I like to sprinkle breadcrumbs over the topping before baking.

Storage/Reheating

If I have leftovers, I keep them covered in the fridge for up to 3 days. To reheat, I warm them in the oven at 180C/160C Fan/Gas 4 until piping hot, which helps keep the topping from going soggy. I can also freeze the unbaked assembled dish for up to 3 months—perfect for making ahead.

FAQs

Can I make this bake ahead of time?

Yes, I often assemble the dish up to the potato layering stage, cover it, and chill it for up to a day before baking.

What’s the best cheese to use?

I love mature cheddar for its sharpness, but I sometimes mix in Gruyère, Stilton, or Red Leicester for variety.

Can I make it gluten-free?

Yes, I swap the plain flour for a gluten-free alternative and make sure my stock is gluten-free.

How do I stop the cauliflower from going mushy?

I only parboil it for 2 minutes and let it steam dry before adding the sauce—this keeps it firm during baking.

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work well, but I slice them a little thinner as they can take longer to cook.

Conclusion

I love how this cauliflower cheese and potato bake combines comfort, flavour, and versatility in one dish. It’s rich, satisfying, and easy to adapt to whatever I have in the fridge. Whether I serve it as a main or a hearty side, it always feels like a warm hug on a plate.